Barossa Shiraz from ‘All the Land Around’ (#WorldWineTravel)

Do you lean into a particular variety of wine? Maybe your favorite changes from season to season or year to year.

For me, Syrah/Shiraz is having a moment right now. Syrah is the third most planted grape in Washington, and I’ve become a fan of the savory, high-acid Syrah produced here in my home state. This year, with the World Wine Travel virtual globe-hoppers going to Australia and New Zealand, I thought it’d be fun to taste and compare Australian Shiraz (same grape, different name) to its Washington cousin.

On Saturday, 2/26, our merry band of armchair travelers is focusing specifically on South Australian reds. If reading this post in time, you’re invited to join us for the Twitter chat, starting at 8 am PT/11 am ET. Simply follow the #WorldWineTravel hashtag.

South Australia is home to six primary growing areas (plus a lightly planted seventh area, “The Peninsulas”). The major regions are Barossa, Fleurieu, the Limestone Coast, Lower Murray (Riverland) and Far North (Southern Flinders Ranges). Check out this Wine Folly article for details about all of these South Australian areas.

When I heard “South Australia,” my mind raced immediately to one – Barossa, a popular and highly acclaimed wine region especially known for Shiraz. Because this region is so well regarded, I wasn’t surprised that my local wine retailer stocked a Barossa Shiraz in her small shop. Bingo!

Welcome to Barossa

Barossa consists of two different subregions side by side: the warm Barossa Valley and the cool-climate Eden Valley.   

Let’s talk about the flat Barossa Valley where Shiraz (and Cabernet Sauvignon) are the dominant varieties. The growing season here gets gradually hotter and drier, with temperatures during the last phase of ripening often reaching more than 95°F. This results in vine stress, which, along with a wide temperature range between daytime highs and nighttime lows, helps to concentrate flavors in the grapes. (Source: wine-searcher)

Barossa Valley producers proudly tout the very old vines found in this region. Vines have reached a ripe old age because of the strict quarantine laws in place to keep the phylloxera pest away. These vines yield low quantities of grapes packed with flavor and color.

‘All the land around’

Yalumba, a family-owned winery located in the Barossa Valley, takes its name from the Aboriginal word for “all the land around,” fitting for a company that has vineyards in both the Barossa and Eden valleys and a portfolio of more than 40 different wines.

Founded in 1849 by Samuel Smith, Yalumba is one of the oldest wineries in Australia and has access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. 

In the mid 1990s, Yalumba began a sustainable viticulture program that encompasses not only the vineyards but also the winery and packaging. As part of this program, Yalumba has planted at least a hectare (about 2.5 acres) of biodiverse and natural vegetation for every hectare under vine. The winery was the first in the world to receive the Climate Protection Award from the U.S. Environmental Protection Agency in 2007. Yalumba also has its own nursery where it develops specialty varietals, clones and rootstocks.

Yalumba is also part of Australia’s First Families of Wine, a group of 10 family-owned wineries committed to excellence in the Australian wine industry. Together, the group has more than 12,400 acres of vineyards and approximately 1,200 years of winemaking experience. (Source: wine-searcher)

All Yalumba wines are 100% vegan since the 2012 vintage. The 2018 Yalumba “Samuel’s Collection” Barossa Shiraz reflects a variety of vineyard soils from sandy to red-brown earth over red clay. The wine matured for 10 months in French, Hungarian and American casks of various sizes, 15% of them new.

My tasting notes: Deep ruby in color. Nose is fruity with black cherry, blackberry and black licorice, and a whiff of smoke. In the mouth, this Shiraz is full-bodied and meaty, like a charbroiled steak at a campfire, spicy and peppery. Medium+ acidity. I also get blueberries toward the end of a medium+ finish. Alcohol: 14%. Price: $18.

Pairing notes: For as powerful as this wine is, I was pleasantly surprised by how well it paired with everything on the charcuterie plate: Cheddar, Gruyere and Taleggio cheeses; salami; cream cheese and smoked salmon on “everything” crackers; blueberries and raspberries.

Looking back through my posts on Washington Syrah, I’ve jotted down some similar notes, including “smoky grill.” But haven’t tasted one as meaty as this Barossa Shiraz.

Looking for more? Here’s the entire list of posts on South Australian reds:

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• Allison on AdVINEtures pours The Great Australian Red Wine: Cabernet-Shiraz.
• Camilla goes Beyond Shiraz in South Australia with Dagwood Dogs, Rissoles, and a Limestone Coast Cabernet Sauvignon on Culinary Adventures with Camilla.
• Cindy has Powerful, Prestigious Barossa Valley Shiraz on Grape Experiences.
• Jeff brings Riverland Surprises in South Australia on Food Wine Click!
• Linda offers Barossa Shiraz from ‘All the Land Around’ on My Full Wine Glass.
• Nicole will be Splurging with Penfold’s Bin 389 and Oxtail Stew on Somm’s Table.
• Robin suggests South Australia – Cabernet from Coonawarra & Fortified Shiraz from McClaren Vale on Crushed Grape Chronicles.
• Susannah shares Barossa Valley Memories on Avvinare.
• Terri has Penfold’s Koonunga Hill Shiraz Cabernet and Busy Day Soup on Our Good Life.
• Wendy is Visiting South Australia; Home to one of Australia’s Oldest Wineries on A Day in the Life on the Farm.
• And host Gwendolyn on Wine Predator, has Celebrate Family Fun with Eight at the Gate: 2 Shiraz with Pie Floaters.